Bird’s Eye Chili Peppers

SCOVILLE HEAT UNITS: 50,000-100,000 SHU

The tiny Bird’s Eye Chili originated in Cambodia, Vietnam, Thailand, The Philippines, and surrounding countries, but they can now be found all over the world. They are presumably called Bird’s Eye Chili because of their small round shape and because they have been spread by birds, which are not affected by the heat of the peppers. The Chiltepin pepper in North America is also known by the same name, and for the same reasons, but it is a different pepper altogether.

The Bird’s Eye are generally red at maturity, but may also be yellow, purple or black. They are very popular in cuisine from the areas mentioned above, and with heat almost similar to a habanero, they add quite a punch to many types of dishes, including pastas, soups, sauces, dips, and more.

Historically they have been used as a natural remedy for arthritis, rheumatism, flatulence and toothache, and they may be used as an insect repellant when mixed with water.

1 comments

Reply

WELCOME!

Hi, Everyone! I'm Mike, your chilihead friend who LOVES good food. I love it spicy, and hopefully you do, too. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. You'll also learn a lot about chili peppers and seasonings, my very favorite things.